Malaysian Peanut Sugar Folded Pancake

This beloved Malaysian street-food favorite is a thin, tender crepe sprinkled with crushed roasted peanuts and sugar, then folded into a half-moon turnover so the center stays soft while the edges turn crisp and caramelized. Served warm and sliced into wedges, it is the kind of snack that disappears within minutes of coming off the griddle.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 20 gFat
• 5 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 19 gSugar
• 10 gProtein
• 240 mgSodium
• 210 mgPotassium
• 45 mgCalcium
• 1.8 mgIron
• 0.5 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the pancake batter

• 1 cup (130 g) all-purpose flour
• 2 tablespoons rice flour
• 1 tablespoon tapioca starch
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon instant yeast
• 1 large egg, room temperature
• 1 cup (240 ml) warm water
• 1/2 teaspoon baking soda
• 1 tablespoon vegetable oil, plus more for brushing

For the peanut filling

• 1 cup (150 g) roasted unsalted peanuts, coarsely crushed
• 1/2 cup (100 g) granulated sugar, or to taste
• 2 tablespoons toasted white sesame seeds
• 2 tablespoons unsalted butter, melted

Directions

1. In a large bowl, whisk together the all-purpose flour, rice flour, tapioca starch, sugar, salt, and instant yeast until evenly combined.
2. In a separate bowl, beat the egg with the warm water, then pour the wet mixture into the dry ingredients and whisk until completely smooth and the consistency of a thin pancake batter. Cover the bowl with a kitchen towel and rest in a warm spot for 30 to 45 minutes, until small bubbles appear across the surface.
3. Just before cooking, stir the baking soda into the rested batter to activate it (it will foam briefly). Heat a 9-inch non-stick skillet or traditional apam balik pan over medium-low heat and lightly brush with a thin layer of vegetable oil.
4. Pour about 1/3 cup of batter into the center of the pan and quickly swirl to spread it into a thin, even circle roughly 8 inches across. Cook for 60 to 90 seconds, until the surface looks set and tiny bubbles rise across the top.
5. Sprinkle 2 to 3 tablespoons of crushed peanuts evenly over the pancake, followed by 1 heaping tablespoon of sugar, a pinch of sesame seeds, and a light drizzle of melted butter around the edges.
6. Continue cooking for another 45 to 60 seconds, until the underside is golden brown and crisp and the sugar has just started to melt into the peanuts.
7. Use a spatula to lift one edge of the pancake and fold it in half over the filling, pressing gently so the two halves adhere into a half-moon turnover. Slide onto a cutting board.
8. Repeat with the remaining batter and filling, stacking finished turnovers on a plate. Slice each turnover into 4 to 6 wedges and serve immediately while warm and crispy.

Cook’s Notes

• Do not skip the 30 to 45 minute batter rest—the yeast needs time to create the airy, slightly chewy interior that defines an authentic apam balik.
• Coarsely crush the peanuts with a rolling pin rather than grinding them; you want crunchy shards that bite back, not a fine paste.
• For a popular street-vendor variation, scatter a small handful of drained sweet corn kernels over the pancake along with the peanuts.
• Keep the heat at medium-low so the sugar melts slowly without burning before the base of the pancake crisps up.
• These turnovers are best eaten within minutes of cooking; once cooled, the pancake loses its signature crisp edges.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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